Plum and walnut tart recipe

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6 - 8



A delicious, syrupy treat with soft plums and demerara sugar- make larger portions if you fancy a naughty snack later!


  • 250g (9oz) frozen shortcrust pastry, thawed
  • 100gms (4oz) walnuts
  • 5 tbsp golden syrup
  • 50g (2oz) butter
  • 3 large eggs, one separated
  • 100g (4oz) light brown sugar
  • 6 plums, halved and stoned
  • 1/2 tsp vanilla essence


  • Have ready an oblong flan tin 11x35cm (4.5×13.5ins) or a deep 24cm (9ins) flan tin. Preheat oven to 180°C/350°F/gas 4.

  • Finely chop one quarter of the pecan nuts and lightly knead them into the pastry.

  • Roll out pastry and use to line the flan tin. Bake Blind for 10 minutes, remove beans and paper and return to oven for further 5 mins.

  • Lightly whisk the separated egg white and use some to brush over the base and sides of the flan. Leave in the fridge while making the filling.

  • Melt together the butter and syrup, then beat together with the eggs, including yolk of the separated one, sugar and essence. Roughly chop remaining walnuts.

  • Remove tart case from oven and brush base all over with beaten egg white. Whisk any left over into syrup mixture.

  • Place tart in tin on a baking sheet. Lay plum halves in tart, scatter with remaining pecans and carefully pour over the egg mixture.

  • Bake for 30-35 mins until mixture is set and a knife point comes out clean when inserted. Serve warm or cold.

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(122 ratings)
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